Blueberry Scones by Kiara & Marleen
These golden, flaky blueberry scones are bursting with juicy berries, lightly sweetened, and perfect for a cozy breakfast or afternoon treat.
Zutaten
- 370 g all-purpose flour
- 130 g brown sugar (such as Muscovado)
- 13 g baking powder
- 3 g salt
- 1 lemon (untreated)
- 50 g coconut oil
- 45 g vegan butter
- 70 g water
- 100 g fresh blue berries
- sugar for sprinkling
Anleitungen
- Preheat your oven to 180°C (350°F) with the fan on.
- In a large bowl, whisk together the flour, brown sugar, baking powder, and salt. Finely grate the zest of the lemon, and then squeeze out the juice.
- Melt the coconut oil and vegan butter together.
- Add the melted fats, lemon zest, and lemon juice to the flour mixture. Using your hands, quickly work the mixture until it forms a fine, crumbly dough.
- Add the water and knead until it's well combined. Gently fold in the fresh blueberries last.
- Refrigerate for 15 minutes.Remove the dough from the fridge and cut it into 12 wedge-shaped pieces.
- Sprinkle the tops with sugar.Bake for 15 minutes in the preheated oven.
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